The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Shallot Focaccia Tart!

sadkitchenkid's picture
sadkitchenkid

Shallot Focaccia Tart!

This week I made some sourdough focaccia! One of them was plain with just olive oil, rosemary, and flaked salt, and the other was made into a tart topped with shallots, bird's eye chili, and rosemary, then brushed with jalapeno honey after coming out of the oven. 

The plain focaccia made it's way to a cheese plate along with some nordic bread that I had made as well. Good stuff. 

Happy baking!

Comments

trailrunner's picture
trailrunner

can you share your formula for the focaccia ?  Thank you those look wonderful !  c ( I found the Nordic seed bread online) 

 

isand66's picture
isand66

Looks awesome!  Nice photos too!  Please do share your formula if you don't mind.

sadkitchenkid's picture
sadkitchenkid

Thank you! Sorry for the delay. If it's not too late, here is my recipe for the dough:

400g levain

135g water

75g olive oil

460g flour

18g salt 

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Let rise overnight then divide into two balls (or leave as one to make a larger loaf). Place in a very well oiled baking sheet and cover both sides of the dough with the oil (preferably olive oil). Flatten to about 1inch thickness and let rise for two hours (or until almost doubled). Poke the surface with your fingers and let rise for another thirty minutes. Add toppings, sprinkle with coarse salt along with another drizzle of olive oil and bake in an oven preheated to 475F. I place the baking sheet on top of a preheated pizza stone. Bake for about 25 minutes and enjoy!

loydb's picture
loydb

I'd also love to know the shallot version details, that looks fantastic.